|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Even if you are following a keto diet, these easy peanut butter cookies are sure to satisfy your sweet tooth.
The nutty cookies call for natural peanut butter instead of conventional peanut butter. There are a few key differences between the two products. Natural peanut butter usually contains just two ingredients, peanuts and salt. Some grocery stores and health food stores even have machines that will freshly grind peanut butter before your eyes. Natural peanut butter tends to be a bit grainier than conventional peanut butter, but it adds great texture to recipes like this. Conventional peanut butter bought in shelf-stable jars includes added sugar and hydrogenated vegetable oil to ensure that its consistency is not affected by time or temperature. Because of the added sugar in these products, it is not suitable for keto recipes.
When purchasing natural peanut butter for this recipe, remember it must be stirred in order to achieve the right consistency. The oil found in natural peanut butter separates from the solids when left to sit and, as such, must be reincorporated before consuming. This natural separation is more likely to occur when peanut butter is at room temperature.
You can also make chocolate keto cookies if you want to mix and match these cookies.
"The keto peanut butter cookies were good and easy to make. I used erythritol—it isn't quite as sweet as xylitol, so I could have added a little more. Still, the flavor was excellent. They crumble when still warm, so let them cool a bit before removing them from the cookie sheet." —Diana Rattray
1 1/4 cups natural peanut butter
1/2 cup finely shredded unsweetened coconut
1/2 cup keto-friendly sugar substitute, such as xylitol
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Gather the ingredients. Preheat oven to 350 F. Prepare a baking sheet by covering with parchment paper.
In a large bowl, combine the natural peanut butter, unsweetened coconut, xylitol, eggs, vanilla extract, and sea salt.
Stir until completely smooth. Refrigerate at least 15 minutes to firm slightly.
When the dough is firm enough to handle, roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
Using a fork, press the top of each cookie in a crisscross pattern. If the fork sticks to the cookies when pressing, dip the fork in additional xylitol as necessary.
Bake in the preheated oven for 8 to 10 minutes or until the cookies are set.
Remove to a wire rack to cool completely.
Store in an airtight container.
- With the increasing popularity of the keto diet, there are now several keto-friendly sugar substitutes available on the marketplace. Stevia, sucralose, erythritol, allulose, and monk fruit sweetener are all low-carb sweeteners that can be used in keto recipes.
- For recipes such as this, it is recommended to use a product that can be measured 1:1 for traditional granulated sugar. These keto peanut butter cookies work well with xylitol. Xylitol is a sugar alcohol that is as sweet as regular sugar. It is extracted from the bark of birch trees and can be scooped and measured just as you would traditional granulated sugar when baking. Because the carbs in xylitol don’t raise blood sugar or insulin levels the same way as sugar, they don’t count toward the total amount of net carbs in a recipe.
- Some "natural" peanut butters contain sugar, so check the label to be sure.
Instead of store-bought, make homemade peanut butter with roasted peanuts and a food processor.
How to Store Keto Peanut Butter Cookies
- Store the cookies at room temperature in a zip-close bag or airtight container for up to 1 week. They will soften after a day or two.
- To freeze the keto cookies, arrange them on a baking sheet or tray and freeze. When solid, transfer them to a zip-close freezer bag and freeze for up to 6 months.